Stir Fry Sauce

 



INGREDIENTS

  • ½ CUP chicken stock or vegetable
  • 1 TABLESPOON cornstarch OR ARROWROOT
  • 1 CLOVE garlic minced or grated
  • 1 INCH fresh ginger grated
  • ¼ CUP oyster sauce
  • 2 TABLESPOONS soy sauce
  • 1 TABLESPOON honey
  • 1 TEASPOON rice wine vinegar
  • 1 TEASPOON sesame seed oil
  • 1 TEASPOON  FISH SAUCE
  • ¼ TEASPOON dried chili flakes

  • iNSTRUCTIONS

    1. Combine the stock and cornstarch together in a mason jar or a small bowl. Shake or whisk together. Add the remaining ingredients and whisk or shake to combine.
    2. Refrigerate and store for up to a week. Whisk before using to loosen the cornstarch.

    3. To use for a stir fry, add 1 cup of stir fry sauce to 6 cups of stir-fried vegetables and 1 pound protein (tofu, chicken, shrimp, beef or pork). Toss together over high heat for 1 to 2 minutes and serve. I also like to use this in my pancit. 

    4. To use as a dipping sauce, bring all the ingredients to a boil in a small saucepan and simmer for 2 to 3 minutes, until sauce thickens.

    6. HOW TO USE STIR FRY SAUCE

      There’s a simple equation to a stir fry. You can read all about how to stir fry here, but that basic equation is:

      1 pound protein + 6 cups chopped vegetables + 1 cup stir fry sauce

      This makes a stir fry for roughly four people served on rice or noodles or zoodles. You decide what protein (shrimp, chicken, beef, pork, tofu) and vegetables (beans, peas, peppers, carrots, mushrooms, broccoli) and stir fry them quickly (in batches if necessary). Then, add your sauce and toss over high heat for just another minute or two, and plate. It’s one of the quickest meals ever.

    HOW TO STORE STIR FRY SAUCE

    Because this recipe for stir fry sauce includes chicken stock, it’s limited to 1 week in your refrigerator. You could get around that by leaving the chicken stock out of the sauce until you are ready to use it. The rest of the ingredients can stay mixed together in a jar in your refrigerator for several weeks.


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